Lentil & sweet potato curry

2 servings 30-60 minutes 4 of 5-a-day 800 kcal or less fibre iron meals for two vegetarian curry vegetarian recipes vitamin c

N/A

Source

Ingredients

2 tbsp vegetable or olive oil

1 red onion, chopped

1 tsp cumin seeds

1 tsp mustard seeds (any colour)

1 tbsp medium curry powder

100g red or green lentil, or a mixture

2 medium sweet potatoes, peeled and cut into chunks

500ml vegetable stock

400g can chopped tomato

400g can chickpea, drained

¼ small pack coriander (optional)

natural yogurt and naan bread, to serve

Method

Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.

Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.

Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.

Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.